Teriyaki Sauce collage

I was recently trying to create a simple asian stir fry while cooking for the family on vacation and tried in vain to find a bottle of teriyaki sauce that was gluten free and not loaded with artificial junk and refined sugar. If only I had known then how easy it was to create your own! This recipe for teriyaki sauce comes from the brand new book Paleo Eats by Kelly Bejelly and measures up to everything I remember from my pre-paleo days. The book isn’t available for purchase yet (it releases on January 6) but I got permission to share this recipe with you NOW!

I also have an extra copy of the book to give to one lucky reader… make sure to scroll all the the way to the end of this post for the Rafflecopter widget to enter.

But first, my review…

What makes Paleo Eats so great?

I have not yet had the pleasure of meeting Kelly in person but we have interacted extensively online and she is just one of the sweetest, warmest, and “fun-est” people I know. This book radiates her personality and makes you feel like you are just hanging out in her kitchen, enjoying some of her tried and true paleo comfort food dishes while you laugh and gossip together. The food is not pretentious or fussy, but you can tell that a ton of thought and testing has gone into making sure each recipe is perfect.

Altogether, there are 111 recipes – all of them gluten, grain, and dairy-free. They span breakfast through desserts and drinks and include family friendly favorites like Toaster Pastries, Peach Cobbler, and Southern Fried Chicken. In keeping with Kelly’s style, there are also dishes with a clever paleo twist like Bucha Onion Rings with a batter made with kombucha as some might make with beer (see, I told you she is fun!).

So far my favorite recipe has been the Ginger Chicken (p. 134). I have to admit that I was skeptical when the ingredients were going in the pan that it really would turn out like Kelly’s description promised, but it ended up surpassing my expectations with deliciousness! Promise me that when you get your own copy, you will give it a try too.

What about my healing diet?

This is not specifically an AIP book, but Kelly does helpfully label the recipes that are compliant with the strict elimination phase. While the number is not extensive, I was happy to see that some of the most appealing recipes are AIP, including the Ginger Chicken I loved so much and Kelly’s famous Cherry Toaster Pastries. If you are comfortable with making basic modifications, it would also be easy to make some of the non-AIP recipes compliant by simply leaving out a spice. This is such a family-friendly book that I also think it would be a good investment for a kitchen where one adult eats AIP and the rest of the family follows a standard paleo diet, or for the many of us who have reintroduced some stage 1 or 2 foods and know how to work around the ones we don’t tolerate yet.

Unfortunately, SCD legality and FODMAP status are not indicated, but again, if you are comfortable with the requirements of your particular healing diet, this book will work just fine for you and provide a nice addition to your recipe collection.

The Bottom Line

Paleo Eats would be a great introduction book to the paleo way of eating, especially for people who are cooking for families. It is also a great book for people who have been eating this way for a while and are looking for more inspiration beyond their current rotation of dishes, but don’t want to spend hours in the kitchen. If you like to eat – especially if you like delicious “comfort” food – then you’ll love this book!

Not sold yet? Here’s that promised recipe for teriyaki sauce to give you a little taste of Kelly’s style.

Paleo Teriyaki Sauce Recipe

AIP Teriyaki Sauce from Paleo Eats
Recipe type: sauce
Cuisine: Asian
Serves: 1 cup
Prep time:
Cook time:
Total time:
This recipe for a healthy paleo teriyaki sauce is shared with permission from Paleo Eats by Kelly Bejelly.
  • ½ cup coconut aminos
  • ¼ cup water
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon ginger powder
  • ½ teaspoon garlic powder
  • 1 teaspoon tapioca flour
  1. In a saucepan, off heat, whisk together all of the ingredients. Set the pan over medium-high heat and cook, whisking constantly, about 2 minutes, or until the sauce thickens.
  2. Remove from the heat and let cool before transferring to a jar. Will keep in the refrigerator for 2 weeks.

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teriyaki sauce


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